20 minutes
4 servings
Ingredients
- 1 can of chickpeas (15oz)
- 2 red beets
- 3 MioMat cups of almond pulp
- 2 cloves of garlic
- 1/2 lemon (juiced)
- salt and pepper to taste
- 1 tbsp of olive oil
Instructions
- Peel and cut the beets into small cubes. Cook them in a medium-sized pot for about 30 minutes until the beets are tender. Drain and set aside to cool down.
- Once the beets are cooled down place them with the rest of the ingredients into a blender.
- Add salt and pepper to taste.
- Serve and garnish with rocket and sesame seeds.
- Keep in refrigerator for up to 3 days.